3 medium size butternut squash
1 tablespoon of butter
1 tablespoon of olive oil (or more if desired)
2 garlic cloves (diced)
1 yellow onion (diced)
1-2 cans of chicken broth
1 cup of water
garlic salt
salt pepper to taste
cayenne pepper
First peel the butternut squash. Take the seeds out (with a spoon) and cut them into one inch square cubes.
Peeling the butternut squash is the most challenging part of this recipe, but in the end, it’s all worth it=)!!!
In a large hot soup pan, add the butter and olive oil. Add the diced garlic and onion, saute for about 5 minutes, then add the squash, season it with salt and pepper. Cook for about 5-10 minutes. Add the chicken broth and the water. Also, add garlic salt to taste. Let it simmer for about 15 minutes or until the squash gets soft. It’ll look like a stew. This is when you will know it’s ready. Turn off the heat and transfer all ingredients into a blender or food processor. Puree it until the squash is nicely blended (you’ll need to do 2 batches batches). Then transfer it back to your soup pan and it’s ready to eat. To garnish, sprinkle with a little cayenne pepper and enjoy!!!!
Total servings: 6
About the Cook: Shelly has made this recipe quite a few times. Everyone who visits San Francisco gets to experience the soup firsthand.
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